Notes: For the gluten-free flour, use the following blend: 2 tbsp (15g) millet flour, ½ tbsp (4g) tapioca flour, ½ tbsp (3g) brown rice flour, and 1/16 tsp xanthan gum. I cannot guarantee that other gluten-free flours will work, but most store-bought gluten-free flour blends should work, if they’re measured like this. Do not substitute coconut flour.

Whole wheat pastry flour or all-purpose flour may be substituted for the white whole wheat flour.

Any milk may be substituted in place of the nonfat milk.

Other sweeteners may be substituted in place of the vanilla crème stevia, but you may need to adjust the amount of flour or milk depending on the type of sweetener that you use. You’ll need the equivalent of 1 to 1 ½ tablespoons of granulated sugar.

Frozen and fully thawed blueberries may be substituted for the fresh. The microwave time may vary slightly.

If the yogurt and milk are cold, they will immediately re-solidify the melted butter. If this happens, microwave on HIGH for 6-8 seconds or until the butter re-melts; then proceed with the rest of the instructions.

It’s VERY important to microwave the mug cake on 30% power. This is set differently depending on the brand of microwave that you own. If microwaved on HIGH (full power) for a shorter time, the cake will be gummy, and the top may be overdone while the insides stay raw.

Microwave times may vary, depending on the wattage of your microwave oven. I used a 1000-watt microwave.

To bake the muffin in a regular oven, bake it at 350°F until the top feels firm to the touch and a toothpick inserted into the center comes out clean. I haven’t prepared the muffin this way myself and can’t guarantee how long it will take, but check for doneness after about 12-14 minutes to start.

{gluten-free, clean eating, low fat, low calorie, sugar-free, high protein}